Chicken Salad Recipe With Dill Relish: Herb-Infused Crunch Without Mayo Cling

This chicken salad recipe with dill relish redefines the classic with a bright, herb-packed twist that skips the mayo cling. I developed it after years of struggling with soggy salads—this version stays crispy, flavorful, and holds together perfectly.

The secret? A homemade dill relish that adds tangy crunch without overpowering the tender chicken.

Start with poached chicken breast (the foolproof method my grandmother swore by), then chop it into bite-sized pieces that stay tender but yield to every forkful. The dill relish—made with fresh dill, crisp celery, and a touch of lemon—cuts through the richness while adding texture that traditional mayo versions lack.

It’s the kind of salad that tastes even better the next day, making it perfect for meal prep.

What you’ll end up with is a salad that’s elegant enough for a picnic but simple enough for a weeknight lunch. The relish keeps everything fresh-tasting, while the chicken stays juicy and the celery adds satisfying crunch. No one will guess it’s mayo-free—just pure, herby goodness in every bite.

This recipe scales beautifully for parties or leftovers, and the relish can be made ahead. The technique ensures your chicken stays moist, the relish stays crisp, and the whole salad holds its shape—no matter how long it sits. Let’s make chicken salad that actually shines.

Ingredients for chicken salad recipe with dill relish

Poached chicken and fresh herbs redefine classic salad with crisp texture and bright flavor.

The chicken is the foundation—poaching keeps it juicy without drying out. Grab boneless, skinless breasts from the meat counter, or pre-cut ones from the deli section for convenience. Trader Joe's has excellent pre-poached chicken if you're short on time, but homemade stays fresher. For the dill, look for vibrant green stems—farmers markets often have the freshest. If using dried dill, reduce to one-third the amount, but fresh is worth the extra crunch. The celery should be crisp with no browning at the base—organic celery from the store's produce section works best.

No Greek yogurt? Vegan yogurt or sour cream works in a pinch, though texture differs slightly. Swap red onion for shallots if you prefer milder flavor, or add a pinch of cayenne to the relish for heat. The apple cider vinegar can be substituted with white vinegar, but apple cider adds subtle sweetness. For extra crunch, toasted almonds or walnuts can be folded in at the end. If making ahead, keep the relish and chicken separate until serving—this prevents sogginess. The lemon zest can be zested fresh or used from a jar, but fresh is brighter.

Store the poached chicken in the fridge for 3-4 days, wrapped tightly in plastic. The relish keeps for 5 days in an airtight container, though it's best within 3. For meal prep, assemble the salad the night before and store components separately. The relish can be made 2 days ahead—flavors meld beautifully. Refrigerate all ingredients separately and mix just before serving to maintain crispness. This salad holds up perfectly for lunches, making it ideal for weekly meal prep.

Step-by-step instructions for herb-infused chicken salad

Here's how to create a bright, creamy chicken salad with crisp dill relish—no mayo in sight.

Place the 1.5 lb boneless, skinless chicken breast in a pot of cold water with 1 tsp salt, 0.5 tsp ground black pepper, 1 tbsp apple cider vinegar, and 1 tsp granulated sugar. Bring to a gentle simmer over medium heat—you're looking for small bubbles around the edges, not a rolling boil. This prevents the chicken from toughening.

Simmer for 12-15 minutes until the internal temperature reaches 165°F and a knife slides in easily. Remove the chicken and let it rest for 10 minutes before shredding. The vinegar and sugar create a subtle sweet-tart poaching liquid that enhances the final flavor. Don't skip the resting time—it keeps the chicken juicy and makes shredding effortless.

While the chicken rests, combine the 0.5 cup finely chopped fresh dill, 0.25 cup finely diced red onion, and 2 whole celery stalks (thinly sliced) in a medium bowl. Add 3 tbsp lemon juice, 1 tsp fresh lemon zest, and 1 tbsp apple cider vinegar. Mix gently to distribute the bright citrus flavors evenly through the herbs.

Let the relish sit for 5 minutes—this allows the flavors to meld slightly. The acidity from the lemon and vinegar will soften the onion and celery just enough to create a pleasant texture without losing their crispness. This is where the dish gets its signature fresh, herbal brightness that sets it apart from traditional mayo-based chicken salads.

Once the chicken has rested, shred it using two forks or your hands, tearing it into ¼-inch thick pieces. In a large bowl, combine the shredded chicken with the dill relish mixture. Add 0.5 cup plain Greek yogurt and 0.25 cup extra-virgin olive oil, then gently fold everything together until fully incorporated.

The yogurt provides the creamy base without the heaviness of mayo, while the olive oil adds richness and helps bind the mixture. Be careful not to overmix—just combine until everything is evenly distributed. The texture should be light and fluffy, with visible bits of dill and celery throughout. This is where the salad gets its signature herb-infused crunch.

Taste the mixture and adjust seasoning if needed—you might want to add a pinch more salt or a crack of black pepper to balance the flavors. Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour (up to 24 hours). Chilling allows the flavors to fully develop and the textures to set properly.

This resting period is crucial for achieving the perfect balance of creamy, crunchy, and tender elements. When ready to serve, give it a final stir to redistribute any settled ingredients. The salad should be cool, bright, and ready to enjoy on its own, in wraps, or over greens.

Flavor customization for this recipe

Herb Variations

Swap the dill for fresh tarragon or chives if you prefer milder flavors—both work beautifully with the yogurt base. I find tarragon adds a subtle anise note that pairs wonderfully with the lemon.

For a Mediterranean twist, mix ½ cup dill with ¼ cup parsley—the parsley brightens the relish while keeping the dill's signature freshness. 🌿

Spicy Kick

Add ½ teaspoon of smoked paprika or ¼ teaspoon of cayenne to the relish for warmth without overpowering. I like to toast ½ teaspoon of cumin seeds in a dry pan for 30 seconds and grind them into the relish—it adds a deep, earthy note.

For extra heat, fold in 1 tablespoon of finely chopped jalapeño (seeds removed) with the celery.

Sweet & Tangy Twist

Boost the relish with 1 tablespoon of honey or maple syrup to balance the acidity. I also love adding 1 teaspoon of grated apple or pear for natural sweetness—it softens the onion slightly while adding texture.

For a fruity contrast, stir in 2 tablespoons of finely diced cucumber (seeds removed) with the celery.

Crunchy Add-Ins

For extra texture, fold in ¼ cup of toasted slivered almonds or walnuts just before serving. I prefer almonds because they stay crisp longer. For a seafood-inspired touch, add 2 tablespoons of finely chopped pickled red onions—they add tangy crunch that complements the dill beautifully. 🥜

Protein Swaps

Use rotisserie chicken for a shortcut—just shred and follow the same steps. For a lighter option, swap the chicken for poached shrimp or grilled salmon.

I’ve also made this with turkey breast (poached the same way) for a leaner protein. The relish works equally well with any tender, flaky protein.

Dietary Tweaks

Make it vegan by using chickpeas or tofu instead of chicken, and swap the yogurt for vegan yogurt or cashew cream. For gluten-free, ensure your vinegar and spices are certified gluten-free.

The relish stays the same—just adjust the protein base to fit your dietary needs without sacrificing flavor. 💚

Frequently asked questions